Wild mushroom soup with sherry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried Porcini mushrooms |
| 1 | cup | Boiling water |
| 2 | tablespoons | Butter |
| ½ | cup | Finely chopped onion |
| 4 | Garlic cloves, thinly | |
| Sliced | ||
| 6 | ounces | Fresh Shiitake mushrooms, |
| Stemmed, caps sliced | ||
| ½ | cup | Dry Sherry, plus additional |
| For garnish | ||
| 4 | cups | Chicken stock or vegetable |
| Stock | ||
| 4 | ounces | Enoki mushrooms, trimmed |
| Chopped epazote, oregano or | ||
| Chives | ||
Directions
Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
Melt butter in heavy large saucepan over medium high heat. Add onion and sautJ until tender, about 5 minutes. Add garlic, Shiitake and Porcini and sautJ until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors.
Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6340